Store-cupboard Dinner Ideas

That sounds yum!!!

https://www.npr.org/2020/03/25/820207565/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips

Not sure anyone is into it, but you can make flatbread with flour, salt, and water.

Add a pinch of salt to your flour, mix it well. On the cabinet mound the flour, make a well. Add water a few tablespoons at a time, mix the flour into the well of water, keep doing this until you have a very wet and a little sticky dough - it should be sticky, but not so much it actually sticks to your board.  Roll into a flat round. Place on a hot ungreased skillet. Check and turn it when the bottom goes brown.

I know this is a very imprecise recipe, but it's one of those trial and error things. You might prefer a formal recipe, such as (scroll down this to it) the one here https://foodwishes.blogspot.com/search?q=flat+bread

Works with lots of different flours. 

Jack Monroe is on twitter helping people out with things in their cupboards

https://www.delish.com/uk/food-news/a31938165/jack-monroe-lockdown-larder-twitter/

Today's lunch was fresh-baked bread rolls with salted butter and tinned cream of tomato soup.

Nice!   

I had leftover bao bun with Korean bbq beef and pickled carrot. WIth vanilla ice cream to take care of the burn.

Had not encountered bao buns before, but am now quite taken with them. They are made like regular buns, but you steam them instead of baking them. Quite nice!

Dunno if this will help, but Vitacost.com has a small alternative-diet section. Their website is old and unweildy, so you need to look carefully through categories of food to find what you need. They are still sold out of a lot of stuff, but are restocking rapidly.

They do have things like potato flour, garbanzo bean flour, gluten-free pie crust mix, protein powders, etc.

They have a 20% off your first purchase option, they do ship to the UK, and the 20% usually takes care of most of the shipping charge (or, it has for us).

How to make bread without bread flour or yeast

Our go-to "What's for dinner?"  "I dunno..." solution is blackened chicken with veg and mashed potatoes.  For the chicken, I have a seasoning mix that I keep in a shaker bottle:

Bam! spice (so named because it's a homemade copycat of Emeril Lagasse's cajun mix):
3.5 parts paprika
2  parts garlic granules/powder
1.5 parts fine salt
1 part onion powder (I use asafoetida due to onion allergy)
1 part cayenne powder
1 part fine ground black pepper
1 part dried oregano
1 part dried thyme

For the blackened chicken, I use kitchen shears to cut chunks of boneless skinless chicken breast into a medium skillet coated with olive oil.  Sprinkle the spice mix on the chicken generously, toss the chicken around to evenly coat it (it should turn a orange-red colour).  Keep turning the chicken to make sure it cooks all the way through.  When you're satisfied that the chicken is cooked through, turn the heat down to medium-low, squeeze enough sriracha on each piece that the tops of them are covered, but it's not dripping down the sides, and then toss the chicken to make sure the sriracha coats every bit.  There will be some on the pan, as well, and this is fine.  Just use your "fish slice" (I always called this a spatula, but whatever your utensil is, use it!) to scrape it up.  The scrapey stuff is delicious.... if you like spicey food, try to put as much of it in your own serving as you can.  Turn the heat down some more, and just keep cooking (and scraping up the scrapey bits!) until the sauce no longer looks wet and it starts to kind of clump on the outside of the chicken.

I simultaneously prepare mashed potatoes, veg from frozen (sweetcorn, peas, and Brussels sprouts), and eveything comes together within about a half-hour of starting.

I made this yesterday, and took pictures of the chicken toward the end.

I am like Pavlov's dog!   

Tami, was it you who sent me the country gravy mixes?  Whoever it was, I must have thanked you at the time, but thank you again!  Today for lunch I made copy-cat Chick fil A nuggets, french fries (not chips, from frozen), and a packet of the gravy...  I know Chick fil A doesn't go with country gravy, but I smelled the fries cooking and needed to have gravy with them.  Everything was delicious!

Tami, was it you who sent me the country gravy mixes?  Whoever it was, I must have thanked you at the time, but thank you again!  Today for lunch I made copy-cat Chick fil A nuggets, french fries (not chips, from frozen), and a packet of the gravy...  I know Chick fil A doesn't go with country gravy, but I smelled the fries cooking and needed to have gravy with them.  Everything was delicious!

Yes, it was me. And you did. I'm glad you enjoyed it.  I love country gravy.

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Tonight was pork medallions in mushroom sauce, with mashed potatoes and sprouts (from frozen).

After last night's bean burritos, and the previous night's grilled chicken sandwiches, the "pork and mushrooms" felt like our first real meal in days.

https://www.theguardian.com/food/2020/apr/06/no-flour-eggs-or-butter-no-problem-23-cake-recipes-for-when-youre-missing-an-ingredient

On Sunday I made a pot of green chicken chilli to use up leftovers from a roast chicken...  there's no exact recipe, I just bung a bunch of stuff together, and it's REALLY good!!

cooked chicken
a can of cannellini beans (I've also used tinned pinto beans or tinned haricot beans)
half a jar of Mrs Renfro's Jalapeno salsa (have also used tinned Herdez salsa verde or La Preferida)
chicken stock made up from a cube or those jelly stock pots
salt, pepper, garlic powder & cumin
a chopped onion if you've got one

cook it all up together till it's the consistency you like... I sometimes make a thin paste of masa harina and water to help thicken it
add the shredded or chunked cooked chicken

https://www.theguardian.com/food/2020/apr/06/no-flour-eggs-or-butter-no-problem-23-cake-recipes-for-when-youre-missing-an-ingredient

In a similar vein, I saw a Youtube video where a guy separates an egg (or two or three?), whisks the eggwhites until they're soft peaks.  Meanwhile, he melts chocolate (semi-sweet chips work, or a good quality chocolate bar), and blends in the egg yolks (beaten first).  Then he folds the eggwhites into the chocolate/eggyolk mixture adding 1/3 at at ime so it doesn't deflate the "batter", and then he bakes it.  The result actually looks like a spongey chocolate cake, and he said it tastes rich and chocolatey.  Only two ingredients.  I'd try it if I had chocolate here.